HomeRoast Digest


Topic: Ethiopia (18 msgs / 502 lines)
1) From: Gregg Talton
Hi,
I'm a daily list reader but rarely post.   I just resturned from a visit to
the Arsi region of Ethiopia.  While in he region, I had the opportunity to
have a few interesting coffee experiences.   We were staying, and working
in Robe, Arsi  which is about 60 km from Jimma according to our host.  Each
night we were treated to a coffee ceremony.  I was given the privelege of
assisting the coffee roaster one of the evenings.  She used a kitchen
skillet and a stick to roast the coffee to veinna +. The evening I assisted
we had City+.  She called it fringe' (foreigner) coffee.  One of the things
I found most interesting was how she washed the coffee in hot water for
several minutes before roasting. Through the interpreter I learned that she
was removing the chaff.  Because of the roast level I couln't taste a
difference in the coffee.  Additionally, when I inquired as to the roast
level she just smiled and told they interpreter "that's how it's done".
She added enough sugar to the final product to make it syrupy sweet.  I'm
from Alabama, I'm used to my sweet tea but this was very, very sweet.  I'm
planning to wash some green tonight before roasting to see how it turns out.
As the week went on I met with some farmers in Endetto who are planning to
begin coffee farming this year.  I'll be returning in less than a year so
I'm very interested learn of their progress.
Gregg T
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2) From: Brian Kamnetz
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3) From: Lynne
Hi Gregg -
This is so interesting - and yes, you certainly had a wonderful privilege!
If you have any photos stored online, I'd love to see them (and I bet lots
other would like to see them, too).
Lynne
On Mon, Feb 27, 2012 at 3:01 PM, Gregg Talton wrote:
<Snip>
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4) From: Sandy Andina
We have a terrific Ethiopian restaurant around the corner, and its owners live on our block.  At our block parties, they do the traditional coffee ceremony, roasting the beans in a ceramic pan over a charcoal brazier, grinding it by hand and serving it in little earthenware cups. It's very dark and very sweet, though not as syrupy as Turkish/Arabian (ibrik-brewed) coffee.  It's the highlight of the party---and I always order it at the end of the meal when I eat at the restaurant. (For Chicagoans, or prospective tourists, it's Ethiopian Diamond).
On Feb 27, 2012, at 2:01 PM, Gregg Talton wrote:
Peace & song, 
Sandy 
www.sandyandina.com
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5) From: Gregg Talton
I love Ethiopian food, but after the past ten days I think I'll take a good
long break from injera and wat.
I bought a coffee ceremony set at the market in Addis - they are beautiful
sets.
On Mon, Feb 27, 2012 at 3:33 PM, Sandy Andina  wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
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6) From: Tom & Maria - Sweet Maria's Coffee
I love the smaqll fluted cups. Its actually my favorite cup for 
coffee - i like to drink small cups and refill them - never liked big 
mugs much. I wanted to actually import them, but they are mostly made 
in China now, not Ethiopia, and I could not find the manufacturer.
Faranji (spell it any way you like since it is phonetic from Amharic) 
means French, but came to mean any foreigner.
I hope you bought a Jebena too - the clay carae they boil the coffee 
in... never seen anyone wash the coffee  in Ethiopia before roasting, 
ever, in any part. Thats really funny... Sounds like a great trip!
Tom
<Snip>
-- 
-Tom
Sweet Maria's Coffee  -  Oakland, California  - http://www.sweetmarias.comHomeroast mailing list
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7) From: Gregg Talton
I'm still learning Amharic  - it's tough and the people I work with speak
the Oromo language.  Still more confusing is that last year we worked in
Langano with people from Sidamo who speak another language.  Needless to
say, we used a translator.
Tom, have you ever tried to take soccer balls to Ethiopia?  I do medical
work when I go and this year customs in Ethiopia wanted to "fine" us for
bringing in a suitcase with 75 deflated balls. They said nothing about
the two bags filled with medical supplies.
Gregg
On Mon, Feb 27, 2012 at 5:33 PM, Tom & Maria - Sweet Maria's Coffee <
sweetmarias> wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
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8) From: peter
Well soccer is very popular there.  
That reminds me of one of my parent's friend from the early 70's that would  
go to Russia with a suitcase full of blue jeans and come back with a  
suitcase full of mink and sable fur coats.  Ahh the good days of smuggling  
and bartering.  
Peter
Sent from my Motorola Smartphone on the Now Network from Sprint!

9) From: Phil Palmintere
So... they don't traditionally let their coffee "rest"?

10) From: John Mac
Greegg-
Check out Tom's travelogues from Ethiopia.
Here is a link to a photo from a school in Choma, Hararghe, Ethiopia.http://www.sweetmarias.com/travelogues/EthiopiaFeb2009/EthiopiaFeb2009-Pages/Image226.htmlLook at what he's holding.
Cheers!
John in Nor Cal
On Mon, Feb 27, 2012 at 4:29 PM, Gregg Talton wrote:
<Snip>
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11) From: Gregg Talton
John, thanks for the link.  I'm also from NC - Charlotte area (Gaston).
Phil, they didn't allow it to rest for the coffee ceremony.  But, I don't
know when they roasted the coffee served with our meals.
On Mon, Feb 27, 2012 at 8:47 PM, Phil Palmintere
wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
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12) From: Martin Maney
On Mon, Feb 27, 2012 at 09:56:25PM -0500, Gregg Talton wrote:
<Snip>
With so much sugar added, would it make much difference anyway?  :-)
But I'll mention that, although I've learned to appreciate giving the
coffee its due rest (though I seem to still be learning about how much
that due can be), I've also always been prone to having some of my
homeroast unrested.  Sometimes it's from lack of advance planning -
oops, didn't have a roasting tuit a few dyas ago, now I have to roast
in order to brew - but increasingly it's because there is, often,
something attractive in a really fresh cup.  On a few occasions I've
found that at least some respects the unrested cup was better than any
later one - usually by being imbalanced in favor of something I
favored.
FWIW, I'm all about pourover, or more exactly full immersion in the
CCD, though I had already fallen into a slow & steady application of
the hot water with the olde melitta one-cup dripper several decades
ago.  I doubt it's practical to pull a shot of such fresh coffee, still
full of gas and blooming so tall.  :-)
-- 
The most common implementation of SMTP is contained in sendmail.
This program is included free in most UNIX software distributions,
but you get less than you pay for.  -- Cheswick, Bellovin & Rubin
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13) From: Gregg Talton
Lynne, I'll post a link to the photos on Photobucket after they are
uploaded. Ethiopia is an incredibly beautiful country.
Martin, I'm mostly a pour-over guy too.  I normally pull a few shots on the
weekend but primarily use a Chemex.
On Sat, Mar 3, 2012 at 12:06 AM, Martin Maney  wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
Homeroast mailing list
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14) From: Brian Kamnetz
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15) From: g paris p
I am really surprised you read daily and do not post!
-g
posting makes it all go around for all.
On Sat, Mar 3, 2012 at 6:02 AM, Gregg Talton  wrote:
<Snip>
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16) From: Gregg Talton
I do need to post more... I enjoy reading and learning how to improve my
roasts.  I've been a list member for a very long time.
On Sat, Mar 3, 2012 at 4:19 PM, g paris p  wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
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17) From: Lynne
Can't wait to see those photos!
On Sat, Mar 3, 2012 at 8:02 AM, Gregg Talton  wrote:
<Snip>
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Our new Coffee Library

18) From: Gregg Talton
Lynn, here's a link to all 1800 pics...http://s1146.photobucket.com/albums/o531/FPCEthiopia/On Mon, Mar 5, 2012 at 4:35 PM, Lynne  wrote:
<Snip>
-- 
They say such nice things about people at their funerals that it makes me
sad to realize that I'm going to miss mine by just a few days. - Garrison
Keillor
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